Sweetpotato Date Scones
Winner in the 2011 Sweet n’ Healthy Blogger Recipe Contest, Morning Glory Bakes
Servings: 12
Calories: 175kcal
Ingredients
- 2 cups all-purpose flour*
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup cold butter sliced
- ¾ cup mashed sweetpotato
- ½ cup chopped dates
- ¼ cup buttermilk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 425°F.
- In the bowl of a food processor, combine flour, cinnamon, baking powder, salt, baking soda, ginger, cloves and nutmeg; pulse to mix. Add butter; pulse briefly to break up butter.
- Add sweetpotato and dates; pulse to incorporate. Pour in buttermilk and vanilla; pulse until everything is wet.
- Remove mixture to a floured surface. Knead until mixture just comes together.
- Drop spoonfuls onto lined baking sheet. Bake until lightly browned, about 12 minutes.
Notes
*Try substituting some or all whole wheat flour for an even healthier scone
Nutrition Facts
Sweetpotato Date Scones
Serving Size
1
Amount per Serving
Calories
175
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
21
mg
7
%
Sodium
268
mg
12
%
Potassium
103
mg
3
%
Carbohydrates
23
g
8
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
1426
IU
29
%
Vitamin C
1
mg
1
%
Calcium
59
mg
6
%
Iron
1
mg
6
%
Net Carbohydrates
22
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 175kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 268mg | Potassium: 103mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1426IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg | Net Carbohydrates: 22g